Blog

Naughty and Nice Cauliflower pizza

 

Vegan Cauliflower Pizza
Get ready to eat some real feel good food.

Y’know when you shout about something long enough you hope one day you might get an answer? Well, that’s what happened with this one.

Over two years of waiting and one magical moment, upon entering waitrose and heading up the pizza aisle, my wish had come true. Welcome to the commercial world, cauliflower pizza.

With some added wheat, but still, beggars can’t be choosers.

We had some rice left over in the fridge that needed eating. Adding it underneath the cheese was one of those unexpected surprises. Try it. Sinking your teeth through to the base gives the illusion of eating double of the amount of cheese. Oh hey heaven.

Friday evening in. Vegan Cauliflower pizza. It tastes so naughty but all the ingredients make it nice.

img_4558.png

Ingredients:

1 Beetroot

Handful of cooked rice

2 tbsp Passata

1/2 Yellow pepper

Koko vegan cheese

1tsp dried Basil

1tsp dried oregano

1 handful of rocket

Method:

Pop oven onto 180 degrees to warm up.

Boil the kettle and put your handful of rice into a saucepan. Cover the rice with the boiling water and leave to boil for around 15-20minutes.

Meanwhile take pizza crust out of the packaging and evenly spread passata over the base, leaving the edges free from any sauce.

Sprinkle your basil and oregano over the base.

Grate 1/2 packet of your koko cheese and set aside.

Chop your beetroot and yellow peppers into thin slices.

Remove your rice from the heat and strain.

Sprinkle the handful of rice over the pizza base. Then the cheese. Layer up the beetroot and add the yellow pepper.

Cook for 15 minutes or until the edges of the pizza have started to crisp.

Remove from the oven and garnish with a bit of rocket on top.

Drizzle over some olive oil and get yourself ready for some real good eating.

img_4557.png

Raise above your own selfish illusion

Raise above your own selfish illusion,

take away the mirrors and the delusion,

stop the fixation of staring at your face,

and running in this silly rat race,

find a space that lifts you higher,

than taking substances you require,

to free your spirit from its bubble,

dropping you down to imprisoned trouble,

gravity only holds your physical down,

release your spirit and it’s peaceful vibrational sounds,

unlock your chains of attachments,

use sparingly all of your contraptions,

your body and mind are not what need fixing,

it’s a life of soul searching and spirit mixing,

to find the perfect path and route to endless happiness,

never allow it to go on too long with sadness,

for there is a huge, enormous cosmic orbit,

find your way up there through trial and forfeit,

follow and absorb what is only good,

an endless search for peace should be understood.

Hip and Shoulder Pain healed at Natural Medical Clinic

Client presenting with a croaky throat, hip pain on the right in the inguinal area and shoulder pain on the left travelling into the joint.

Assessment of the throat. Muscle checks of the hip and shoulder show weakness in the iliopsoas and middle and lower trapezius.

Acupuncture points used:

BL 62/66 right side / GB 44

LI 3/4 right side

SP 6/8/9 left side

Gently moved the Larynx and Trachea to release stagnation in the area.

Re-test iliopsoas and came up strong.

Move the area around the shoulder.

Patient confirmed there was no pain but could feel a heat sensation coming from the glutes. Reassurance is given that it is a positive sign indicating that the acupuncture allowed the vessels to open, freeing the blood from the area.

Acupuncture given 20minutes and patient left to relax.

Visceral massage of the Liver, Stomach, Spleen, intestines, ICV and Houston Value.

Stretch of the upper, middle and lower trapezius and rhomboids.

Manipulation of Thoracic Spine.

Release of the tensor fasciae latae.

Hip mobilisation and groin stretch.

Tendon check and mobility in big toe.

Opening of the diaphragm from the 1st rib.

Cranial sacral therapy.

Massage of Trapezius, Infraspinatus, Quadrutus Lumborum.

Client comments of feeling lighter, uplifted and relaxed.

See you for a check up in a month 🙂

Smart Living – Detox Retreat

Headaches were warned, hearts were warmed, energy swarmed.

We started each day with a hot cup of lemon and honey. Super Greens, apple cider vinegar, magnesium and vitamin D were also ready for the taking.

Qi Gong, Mindfulness and Meditation had us laughing, joking, belly rolling and legs shaking.

We enjoyed our afternoon strolling and alpaca stroking.

We ate banoffee pie, beetroot burgers, nachos, chickpea salad and drank smoothies galore. There was always left overs if we wanted to have some more.

When the evening came we watched the fire burner flames flicker.

Our time at the beautiful retreat centre came to a close. Could it have gone any quicker?

New relationships have been formed, dance buddies wrapped in a beautiful bond. Clear heads and happy hearts, long may it continue for then each day will be the very best start.

Vegan Beetroot Burger Recipe

Boost your circulation, detoxify the spleen and help diabetes with beetroot
It doesn’t stop at its striking colour and powerful taste as beetroot is good for digestive issues, detoxifying the blood and regulating blood sugar.

Since being introduced to the Green Kitchen Story recipe by one of my dear friends, it was a weekly task to make a batch and enjoy beetroot burgers throughout the week, normally giving a few away or sharing with others at dinner time.

It was on our recent adventure of running a detoxifying retreat that I embarked on the journey of making the original recipe taste just as delicious but vegan style. Everybody cleared their plates, didn’t complain about the taste and even asked for the recipe. Sounds like the recipe of success to me.

*Be careful with where you put your fingers before washing your hands when making this recipe as some flat mates may not like purple little paw prints (as mum used to call them) on the cupboards.* 

Beetroot Vegan Beetroot Burgers reworked recipe by Green Kitchen Stories 8-10 burgers

Ingredients:

6 raw beetroot

1 ½ cup on oats

1 small onion

2 gloves garlic

2 tsp chia (4tbsp water)

1 Handful Fresh Basil

Sprinkle of salt & pepper

½ cup almond/coconut/cashew milk

50 g cashews

1tbsp flour to thicken

Method:

Prep time: 40 minutes

Put 2 tsp chia seeds and 4 tbsp water in a cup and leave to soak. Peel and place beetroot in a food processor with a grating blade attached so the beetroot cuts into very small chunks rather than into mush.

Put the grated beetroot in a large mixing bowl and add the chia seeds with water that should have turned into a gooey texture. Place to one side while you make the creamy paste.

Put a pan on a low heat and add 1/2 cup of preferred milk. Blend cashews until they turn to mush. Add cashews to the milk on the heat. Add 1tbsp flour and continue stirring the ingedients until its turned to a paste. Add the paste to the mixture.

Finely chop basil leaves, garlic and onion and add to the mixture with a sprinkle of salt and pepper. Mix everything together. Add 1 1/2 cup of oats to soak up liquid. If the patties are too wet when shaping with your hands simply add more oats.

Grill the beetroot burgers for a couple of minutes on each side or until they are golden crisp.

Serve with sweet potato wedges and crispy kale.

 

Qi Gong, Mindfulness and Meditation Retreat

***Last Minute Cancellation***

***A space has opened up***

Are you seeking enlightenment?

Curious to find out how to balance the mind, body and soul?

Want to know how to open your pineal gland?

Need to know how to relax and unwind?

We’ll be covering this along with meditation techniques, breathing methods, flexibility exercises and Qi Gong.

Serving delicious, fresh, honest food to make you feel at your best!

17-20th September.

Three nights accommodation, supplements, workshops, breakfast, lunch and dinner and use of all the facilities for just £225.

Call Sarah 07889 224303 or e-mail sarahactivebalance@gmail.com to book your space. It’ll be great to have you join us.

If you can not commit to the full three days we would like to offer you the oppprtunity to arrive on either Monday or Tuesday evening after 7pm, stay the night with us and enjoy a full day, food, workshops and use of the facilities for only £80.

The retreat will be lead by Sarah Peel, who has a background in health, fitness and medicine. She has been running classes to children and adults for over 10 years, while studying and practicing medicine for the past 7 years which includes:

    Acupuncture
    breathing methods
    meditation
    physical therapy
    massage
    nutrition
    remedial exercises
    cupping
    visceral massage
    shiatsu
    kinesiology
    Reiki
    Qi Gong

Sarah spends most of her time running a full time practice in Croxley Green, Hertfordshire, treating clients for physical pain and internal dysfunction but still finds time to run classes to share this in value information.

The retreat will house all of this education to bring a wonderfully relaxing rejuvenating, invigorating couple of days guaranteed to set you up for paving a new path or to continue you on your good intentions but above all make you feel lighter and brighter.

For more information on Sarah please visit croxleygreenacupuncture.co.uk

5 Minute Meal – Crayfish, courgette, sundried tomato and kale salad

Turning fresh food into a 5 minute meal
5 ingredients to make a meal in 5 minutes

Its the creations like this that allow for moments of great satisfaction. An imaginary fist pump and a proud inner smile with the thought that this recipe can be here forever,  to reach out to when creativity is sparse and hunger needs curbing, fast.

Ingredients:

1 glove of garlic

150g pre-packed and cooked crayfish

1 courgette

6 sundried tomatoes

1 handful kale

1 teaspoon basil olive oil

Method:

Finely chop garlic and fry on a low heat with a splash of oil, just enough so the garlic doesn’t stick to the pan.

Meanwhile spiralize your courgette and chop your sundried tomatoes.

Put your kale into a microwavable container and cook for 50 seconds.

Take your garlic off the heat and put it into a mixing bowl with the courgette, sundried tomatoes, kale and crayfish. Drizzle the basil olive oil on top and serve.

Immune boosting, fresh food served in a matter of minutes.